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Striped Bass in
Ginger Vinaigrette
You could also use red snapper in this recipe.
Serves 4
INGREDIENTS
One 1-inch piece ginger, peeled
2 large shallots
1/4 cup rice wine vinegar
1 cup extra-virgin olive oil
juice of 2 limes
2 tablespoons soy sauce
2 tablespoons dark sesame oil
salt
freshly ground white pepper
4 striped bass fillets, 6 ounces each
1 bunch cilantro or Italian parsley, roughly chopped,
plus a few whole leaves for garnish
1/4 cup toasted sesame seeds for garnish
METHOD
1 Mince ginger and shallots in bowl of food processor fitted with
multipurpose blade.
2 Add vinegar, olive oil, lime juice and soy sauce to ginger and
shallots. Pulse for a few seconds to combine.
3 Turn food processor to the lowest speed and add the sesame oil
and salt and pepper to taste through the feed tube.
4 Season the striped bass on both sides with salt and pepper. Grill
it over high heat until lightly done or sauté it in a little butter and
oil. Striped bass fillets that are only 1/2 inch thick take only 1 to 2
minutes on each side.
5 Just before serving, mix the cilantro or parsley into the
vinaigrette. (This prevents the herbs from turning dark.)
PRESENTATION
Make a pool of the ginger vinaigrette on dinner plates at room
temperature. Top with the grilled fish. Garnish with the toasted
sesame seeds and a few cilantro or parsley leaves.
1817
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